culinary

IBONN PAEZ BARON

acp7fy@r.postjobfree.com **** E bay harbor Miami Fl.

PHONE: 786-***-****

SUMARY

Professional technical high cuisine, trained and control-oriented product, inventory, costs, five-star customer service, Directing employees to the proper functioning of the store.

Suppliers, purchase order, requisition and Management of GOOD FOOD HANDLING PRACTICES, standards and food handling.

Motivating, honest, strict, work under pressure and able to solve negative moments within a company. Performance of leadership and ability to manage a working group guiding and leading them to excellent teamwork, for the welfare of the company and personal satisfaction and job growth.

AREAS OF EXPERIENCE

Q U A L I T Y C O N T R O L P R O D U C T S

C O N T R O L E M P L O Y E E S

F I V E S T A R C U S T O M E R S E R V I C E

T R A I N I N G, C O S T S.

M E N U D E V E L O P M E N T

C O S T S

P R O D U C T B U D G E T I N G

I N V E N T O R I E S

TECHNICAL GOURMET KITCHEN AND CULTURE.

STUDIES

MIAMI DADE COLLEGE: English. 2.015

UNIVERSITY: Olive Cooking Academy Grade 2008. Technical gourmet kitchen and culture.

CERTIFICATION: Customer services. Hotel Fontana 2.008

HIGH SCHOOL: Albertus Magnus College

OTHER STUDIES

SPECIALIZATION: Strategic Management in Food and Beverages in hotels and restaurants. External University of Colombia.

LANGUAGES: Colombo Americano, English.

TRAINING

-Five Star Customer Service, Hotel Bogota Plaza, Bogota, Colombia. 2.007

-Gastronomic Festival jury, Popayan city, Colombia. 2.007.

- Cooking show, featuring healthy recipes on Channel RCN in Colombia television S.O.S Doctor.

- Cooking show, preparing Italian Recipes, channel City TV in Colombia.

- Italian cooking show CORFERIAS GOURMET fair.

-Manager and training Professional in Miami Florida franchise Restaurants in Colombia,

2.012

PROFESSIONAL EXPERIENCES

MAKOTO BAL HARBOR

Line Cook 2.015

Preparation of hot and cold season.

Prepare high quality food and assist in all areas of food production.

Responsible for quality of food, preparation and presentation.

Comply with all safety and health department procedures.

100 MONTADITOS Miami Beach 2.014

Lincoln rd.

Assistant Manager

Suppliers inventories

Product quality before being delivered to the customer inventory

Products and coast control

Supervision restaurants

Customer Service *servers *food Runner * control analysis *interviewing and hiring.

SHOKUDO JAPANESE RESTAURANT.

Cook and Servers 2013 12/2013

Line of preparation .

Designing daily specials .

Organize line cooks for the shift.

Boost store sales through excellent customer interactions on a daily basis.

Work in store support and customer-facing roles. Thrived within busy, high-*volume environment the ability to prioritize and provide exceptional customer service.

Serve welcome drinks and take orders.

Provide menus and suggest items.

CERVECERIA 100 MONTADITOS.

GRUPO RESTALIA FRANCHISE.

Assistant Manager (2.011-2.012)

Training in Miami, Florida.

Training of employees to the new service in Colombia, interview new employees, responsibility of suppliers inventories, product quality before being delivered to the customer, products and cost control, time management supervision in the preparation of products, marketing and advertising in restaurants, opening and closing of the store, counting cash registers, stock and sales report and correct operation of the service.

DIARIO DE LA REPUBLICA

HUMAN RESOURCES

FIRST COOK (2.011)

Menu responsible management, employees, inventories, costs, suppliers shop operation, interviews and shopping, sales and bottom line every day. Quality customer service.

HOTEL ESTELAR LA FONTANA

CHEF Javier Fuentes

Bogota, Colombia.

Line Cook (2.010)

Responsible for events, monitoring of employees, excellent presentation and taste of food, time and punctuality charged for each event, order of refrigerators, product expiration control, housekeeping every hour on the job, general supervision.

HOTEL BOHEME ROYAL

HUMAN RESOURCES

Bogotá, Colombia.

COOK (2.009)

daily preparation of food according to the menu, portioning meats, inventories, supervision of products, work under pressure, responsible and team events and Radisson hotel five day training.

HOTEL BOGOTA PLAZA

CHEF Eduardo Cuentes

Bogotá, Colombia .

PRACTICE (2.008)

Knowledge in each of the areas of kitchen, three months in the area of confectionery and pastry assistant, three months in the area of portioning meats process, three months in hot and cold kitchen.

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